Lemon Cream Puffs: A Zesty and Creamy Delight

Description:

These light and airy cream puffs are filled with a luscious lemon cream that balances tartness and sweetness. Perfect for a fancy dessert table or a cozy afternoon treat, they bring a bright, citrusy twist to a classic favorite.

Ingredients:

For the Choux Pastry (Pâte à Choux):

• Water: 1 cup
• Unsalted butter: ½ cup (1 stick)
• Granulated sugar: 1 teaspoon
• Salt: ¼ teaspoon
• All-purpose flour: 1 cup
• Eggs: 4

For the Lemon Cream Filling:

• Heavy cream: 1 cup (cold)
• Cream cheese: 4 ounces (softened)
• Powdered sugar: ½ cup
• Lemon zest: 1 teaspoon
• Fresh lemon juice: 2 tablespoons
• Vanilla extract: ½ teaspoon

For Garnish:

• Powdered sugar: For dusting
• Lemon zest or candied lemon slices: Optional

Optional Ingredients:

• Lemon curd: ½ cup (for an extra layer of tartness in the filling)
• Orange zest: ½ teaspoon (for a citrus blend)

Tips for Success:

1. Keep eggs at room temperature: This helps the choux pastry mix evenly.
2. Pipe evenly sized puffs: Use a piping bag for consistency.
3. Don’t open the oven early: The puffs need steady heat to rise properly.

Steps to Make It:

1. Prepare the Choux Pastry:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a medium saucepan, combine water, butter, sugar, and salt. Heat over medium heat until the butter melts and the mixture comes to a boil.
3. Reduce heat to low and stir in the flour all at once. Mix vigorously until the dough forms a ball and pulls away from the sides of the pan.
4. Transfer the dough to a mixing bowl and let it cool for 5 minutes.
5. Beat in eggs one at a time, mixing thoroughly after each addition. The dough should be smooth and glossy.
6. Use a piping bag fitted with a large round tip to pipe 2-inch mounds onto the prepared baking sheet, spacing them about 2 inches apart.
7. Bake for 20-25 minutes, or until the puffs are golden brown and puffed. Turn off the oven, crack the door open, and let them cool for 10 minutes.

2. Make the Lemon Cream Filling:

1. In a mixing bowl, beat heavy cream until stiff peaks form. Set aside.
2. In another bowl, beat cream cheese, powdered sugar, lemon zest, lemon juice, and vanilla extract until smooth and creamy.
3. Fold the whipped cream into the lemon mixture until fully combined.

3. Assemble the Cream Puffs:

1. Once the puffs have cooled, cut them in half horizontally or poke a small hole in the bottom for filling.
2. Use a piping bag to fill each puff with the lemon cream mixture.
3. Dust the tops with powdered sugar and garnish with lemon zest or candied lemon slices, if desired.

Recommendations:

• Serving suggestion: Pair with tea or coffee for an elegant snack.
• Storage: Store in the refrigerator in an airtight container for up to 2 days. Filled puffs are best served fresh to maintain their crispness.
• Freezing: Unfilled puffs can be frozen for up to 3 months and reheated before filling.

Nutrition (Per Puff, Approx. 12 puffs):

• Calories: ~200
• Protein: 3g
• Fat: 14g
• Carbohydrates: 15g
• Fiber: 0g
• Sugar: 8g
• Sodium: 80mg

Bright, tangy, and utterly delightful, these Lemon Cream Puffs are a refreshing twist on a classic dessert. ✨